Ingredients

• a 14 1/2-ounce can stewed tomatoes including liquid
• 1 1/2 tablespoons packed dark brown sugar
• 1 teaspoon Worcestershire sauce
• a pinch cayenne
• 2 tablespoons unsalted butter, melted
• 4 slices (each about 3/8 inch thick) homemade-style white bread, crusts discarded, cut into 3/4-inch squares

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Instructions

1. Preheat oven to 400°F.
2. In a small saucepan simmer tomatoes, brown sugar, Worcestershire sauce, and cayenne, stirring, 5 minutes.
3. In a bowl drizzle butter over bread squares and toss to coat. Divide bread squares between two 1-cup soufflé dishes or custard cups and top each serving with half of tomato mixture.
4. Bake tomato puddings in middle of oven 20 minutes.